Volume 22, Number 11—November 2016
Dispatch
Group B Streptococcus Serotype III Sequence Type 283 Bacteremia Associated with Consumption of Raw Fish, Singapore
Shermin Tan
, Yijun Lin, Kelly Foo, Han Fang Koh, Charlene Tow, Yiwen Zhang, Li Wei Ang, Lin Cui, Hishamuddin Badaruddin, Peng Lim Ooi, Raymond Tzer Pin Lin, and Jeffery Cutter
, Yijun Lin, Kelly Foo, Han Fang Koh, Charlene Tow, Yiwen Zhang, Li Wei Ang, Lin Cui, Hishamuddin Badaruddin, Peng Lim Ooi, Raymond Tzer Pin Lin, and Jeffery Cutter
Table 2
Association between bacteremia and risk factors in a case−control study of a group B Streptococcus outbreak, Singapore, 2015*
| Risk factor | No. (%) case-patients, n = 40 | No. (%) controls, n = 58 | Univariable model |
Multivariable model† |
|||
|---|---|---|---|---|---|---|---|
| Crude OR (95% CI) | p value | Adjusted OR (95% CI)† | p value | ||||
| Raw fish | 19 (47.5) | 11 (19.0) | 3.87 (1.57–9.54) | 0.003 | 8.58 (2.25–32.69) | 0.002 | |
| Yusheng‡ | 18 (45.0) | 8 (13.8) | 5.11 (1.93–13.52) | 0.001 | 11.38 (2.76–46.98) | 0.001 | |
| Sashimi/sushi | 5 (12.5) | 3 (5.2) | 2.62 (0.59–11.65) | 0.206 | 4.39 (0.74–25.91) | 0.103 | |
| Raw shellfish | 1 (2.5) | 1 (1.7) | 1.46 (0.09–24.07) | 0.791 | 5.18 (0.23–114.95) | 0.299 | |
| Fish-related activities§ | 2 (5.0) | 6 (10.3) | 0.46 (0.09–2.39) | 0.352 | 0.71 (0.10–5.07) | 0.736 | |
*OR, odds ratio.
†Included age group (14–44, 45–54, 55–64, and >65 y), sex, and medical conditions as independent variables in a logistic regression model.
‡Chinese-style raw fish dish.
§Included fishing, fish spas, fish rearing, and gutting of fish.
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